Artos Bread is Complete

So I made the Artos bread yesterday and to be honest I wasn't really looking forward to it. Because of that I didn't take many pictures, just a couple of the final loaf. I stuck with the plain Artos because my family is really not into raisins and dried fruits and such.
I started the bread yesterday morning and it took forever to rise. It was cold in Nebraska yesterday. My bulk ferment took about four hours and by that time my family wanted to leave so I retarded it in the fridge and we went out for the day. I came back and took it out of the fridge and let it sit for about an hour, then I shaped it into a boule and let it rise. I started proofing around 4 yesterday afternoon and it wasn't ready to go into the oven until 9!
Although I wasn't really into making this particular bread, I was loving the smell. It was very reminiscent of baklava. The oven spring was incredible! I can't believe how big the finished loaf was. I have my top rack in the oven at the highest spot for my steam pan when I need it so there is a huge space between the racks, but it got to the point that I was worried about it rising into the top rack. Luckily everything was fine. I baked it for 20 min, rotated and then another 20. The loaf was beautifully browned, but of course it was time for bed by the time it was cool so I didn't get to taste it until this morning. It had a really soft crumb, softer than I prefer, but between my wife and kids half the loaf is gone an hour after they woke up this morning. My daughter loved it made into cinnamon toast. My wife is just having it plain toasted, and I had a slice with a little honey drizzled on. I'd really like to use this to make a baklava style bread pudding with some pistachios and honey.
Even after I tasted my first bite I didn't think I would want to make this loaf again, but I think it's the ginormous round loaf I don't care for. I think I probably will make this again, but I will bake it in loaf pans next time. Maybe almond butter and honey sandwiches?